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Tofu is not only one of the healthiest sources of protein, it also tastes great. While there is a huge variety of tofu available nowadays in the supermarkets and at very reasonable prices, I sometimes miss the rough look and…
Maitake is a perennial polypore mushroom native to the temperate zone of the Eurasian continent. It grows at the base of trees and fruits from late summer right into autumn. It has a mostly greyish appearance and grows in a cluster with many spoon-like caps with limited tubes. Maitake is entirely edible and a young fruit tastes tender than an older one.
As a follow up to my Daikon no Nimono 大根の煮物 recipe, this is an extremely popular Kyoto dish called Furofuki Daikon ふろふき大根. There are many variations of course, and the difference lies in the miso sauce. One comment about daikons:…
Daikon no Nimono 大根の煮物 is an extremely simple dish that is a regular, traditional accompaniment in Japanese meals. Daikons 大根 are very nutritious. The taste takes a bit of getting used to for non-East Asians but once you eat it a…
Latin: Cryptotaenia japonica Japanese: Mitsuba ミツバ, 三つ葉 Chinese: 三叶芹/三葉芹, 鸭儿芹/鴨兒芹 Korean: 파드득나물, 압아근(鴨兒根) English: Wild Japanese Parsley Mitsuba is a wild herb native to East Asia. Used commonly as a garnish in Japan, its stems and roots could also be…
I have recently fell in love with the powdered Japanese green tea called Matcha 抹茶 during my recent trip to Japan. It was during a visit to a samurai’s house in Kanazawa, where I was served an exquisite bowl…
It is clear that Japanese ramen is an import from China to Japan, and a very late one too. However, it is not true that prior to the popularisation of ramen in Japan, the Japanese did not have noodles. In…
One of my favourite ramen has to be the Hakata Tonkotsu Ramen 豚骨. Tonkotsu 豚骨 ramen is renowned the world over for its thick, aromatic and flavoursome broth. Although there are now ready-made tonkotsu broths in the supermarket, making…
After my trip to Japan, what I appreciate about Japanese cuisine, apart from the central role played by fresh seafood, is the more delicate and refined way of grilling food. Yakitori ( 焼き鳥 – chicken skewers), Yakiniku (焼き肉 –…
English: Yuzu Scientific name: Citrus ichangensis × C. reticulata Japanese: yuzu ユズ/柚子 Chinese: xiangcheng 香橙, luohancheng 羅漢橙/罗汉橙， ribenyou 日本柚 Korean: yuja 유자/柚子 Yuzu is a species of citrus fruit, used extensively in Japanese cuisine. Physically, it looks very much like…
My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
